Vegan Breakfast Burritos

Breakfast burritos are great! You can make large batches and freeze for later. You can eat them as "breakfast for dinner". You can pack them up for a "breakfast on the go". This is a great recipe to use up leftover veggies too! Breakfast burritos are good for you and make your life easier too, gotta love that!

Looking for more vegan breakfast ideas? Try Chocolate Protein Pancakes , Veggie & Tofu Quiche with a Crispy Potato Crust, Maple & "Sausage" Bites, Green Coconut & Citrus Smoothie, Big Family Style Breakfast, Blueberry Breakfast Cookies, & Spicy Tempeh & Grits with Cheddar Biscuits

Recipe:

2 (14 oz.) Extra firm tofu, drained well

3 Tbsp. Earth Balance vegan butter

3 Tbsp. nutritional yeast 

1 tsp. each- garlic powder, turmeric, chicken seasoning, paprika 

Ground black Sea salt (regular salt if you don't have it, but black salt is preferred)

Fresh cracked pepper 

4 cups cooked, cubed potatoes

 8 flour tortillas 

2 cups cooked, shredded kale (optional)

I prepared package vegan bac'n or sausage, crumbled (optional)

Leftover veggies like mushrooms, onions and peppers (optional)

Vegan cheese (optional)

Salsa (optional)

Method:

Melt vegan butter over medium heat. 

Add your tofu, crumbling as you add it to the pan to resemble scrambled eggs.

Add nutritional yeast, spices, salt & pepper to tofu.

Turn heat to medium- high and cook tofu until all liquid is absorbed, about 10-15 minutes, depending if you liked a softer scramble or a hard scrambled texture.

In a large mixing bowl, combine tofu, potatoes, kale, vegan bac'n or sausage, leftover veggies, and vegan cheese (or any combination you like with your tofu).

Mix well and divide evenly between the 8 tortillas. 

Top tofu with salsa (optional) and roll up tightly into a burrito. 

Serve immediately, or freeze once they are completely cooled.

Makes 8 servings 

16 Bean & Sausage Stew

Follow me for more great Vegan Ideas: Facebook    Pinterest    Instagram

I LOVE crock pot meals for the Fall. Start it before work and come home to a finished stew. That's as easy as it gets! This was an idea I had when I noticed a bag of dried beans called "16 bean soup". I checked the label, it was vegan ( you never know, so always read the label!). Now I had something new to prepare and I was already thinking up ideas. The classic combination of sausage and beans was the route I decided to take with this bag of beans. I bought some fresh kale, carrots, a few potatoes and some Tofurky Italian sausage. 

Just had to soak my beans overnight, rinse well and remove "debris" before starting my stew idea. I woke up today and put my beans, potatoes and carrots on while I was making lunches for the kids. Covered my beans and veggies with salted water. Turned my crock pot on to low and left it cooking while I worked today. With about 10 mins work, I had dinner ready!

Looking for more Fall Recipes? Try my Easy Pumpkin Spice Cupcakes, Stuffed Cabbage Rolls, Cheezy Butternut Macaroni, Sothwestern Sweet Potato Soup with Applesauce Cornbread, Award Winning Chili, & Sriracha Black Bean Burgers

Recipe:

1 ( 20 0z) bag of dried 16 bean soup mix

water

salt, pepper, and cumin to taste

1 ( 14 oz.) package Tofurky Italian Sausage, cut into bite sized pieces.*

2-3 potatoes, cubed

1 1/2 cups chopped carrots

1 bunch kale, sliced into ribbons

olive oil

red pepper flakes (optional)

Method:

The night before: Rinse beans well. Remove and debris. Cover dry beans completely plus about 2" of water. Cover beans tightly and allow to soak over night.

The next morning: Drain water from beans and rinse well. Pour beans into your crock pot. Cover with enough water to fill crock pot half way. Add salt, pepper, cumin, potatoes, carrots, and red pepper flake.

Cook on low for 6-8 hours. 

When you come home: Cook your Tofurky Italian Sausage* and kale in a little olive oil over medium high heat. Cook until kale is wilted and Tofurky is slightly brown.

Pour Sausage and kale into beans soup. Taste. Adjust salt and pepper if needed. Serve with crusty bread or cornbread for a delicious country style meal.

Makes 6 - 8 servings.

* If you can not find Tofurky, any Vegan sausage or seitan will work. You can also use mushrooms as a substitute if you don't use vegan proteins.

My 1st Vegan Thanksgiving

Follow Me:   Twitter     Instagram     Facebook       Pinterest

This was the holiday we were worried about as a Vegan family. We knew we would be eating with lots of non-vegan family members and we were afraid of the comments we might hear at dinner. In reality, we worried for nothing!

Dinner was the same as it always is, pleasant and filling. The men gathered in the living room watching football. The ladies gathered in the kitchen, drinking wine and prepping our dishes. The kids sat around, playing their devices and waiting on a plate. The dogs all gathered in the kitchen waiting for a scrap to hit the floor and belly rubs from all the new faces. Nothing was different.

I made (as you see above) garlic mashed potatoes, sausage and apple stuffing, creamy mushroom gravy, roasted fall veggies, crescent rolls (store bought, but I did cook them) and I cooked Gardein chick'n in the gravy. The Gardein was my only Vegan option in my small town. I had originally planned on making a roasted tofu, but time was not on my side this week. It all turned out perfect anyways. I did not tell our extended family members that the food was vegan, just presented it on the counter top along with all the other dishes. 

We all sat around the table, said our blessings and started eating. No one asked me about my food, choices, or was in any way rude to me. I say this because I was, wrongly, expecting it. As everyone ate, I enjoyed all the positive comments on my stuffing, veggies and mashed potatoes. I simply said "thank you" and let it go at that. I was happy that everyone was enjoying vegan food, with or without their knowledge. I have to admit, no one outside our immediate family tried the Gardein, but I expected that and I really only brought enough for my family. The Gardein, by the way, was great. 

When it was time for desert and coffee, I grabbed one of my Vegan pumpkin spice cupcakes with maple cream cheese icing. They were amazing and my entire family loved them! My daughter was nice enough to make a vegan apple cobbler, which everyone also enjoyed. So, we made it through the entire meal without issues. I sat down at the kitchen table with my daughter, cousin, aunt and mom and had a few glasses of wine and a lot of laughs. I really enjoyed Thanksgiving!

Looking for more Family Dinner Ideas? Try my Taco Tuesday , "Beefless" pies with Kale roasted Butternut Squash, Southwestern Sweet Potato Soup with Applesauce Cornbread, Shepard's Pie and finish your meal with my Chocolate Covered Cherry Pie

**Vegan sausage and apple stuffing :

1 (14 oz.)LiteLife vegan sausage 
1 onion, finely diced
1 medium carrot, peeled and finely diced
1 stalk of celery, finely diced
1 granny smith apple, peeled, cored & finely diced
Oil
1 (14 oz)dry herb Stuffing
1 (32 oz) container of veggie broth
1 tsp thyme
1 tsp rosemary
1 tsp parsley
1 tsp cumin
1/2 tsp of sage
Salt and Pepper to taste

Preheat oven to 350°.

Heat a little oil over medium heat. Add sausage and begin to crumble as you cook.

Heat your broth over medium heat.

Cook for about 5 minutes, then add thyme, parsley, rosemary, cumin, sage, onions, carrots, celery, and apples.

Cook until veggies are tender.

In a large mixing bowl, add stuffing, sausage mixer and warm broth. Stir well.

Pour into a greased 9x13 casserole dish & bake 30 minutes.

Makes 8 servings.

**Garlic mashed potatoes :

10 Yukon gold potatoes, chopped
2 cup plant milk
1/2 cup vegan butter
4 cloves fresh garlic, pressed
Salt & pepper

Clean and chop potatoes.

Boil until tender and drain.

Melt butter over medium heat. Add crushed garlic.

Allow garlic to flavor butter, but do not let it burn.

Add plant milk and bring to a simmer.

In a large bowl, mix all ingredients and blend until smooth and creamy.

**Creamy Vegan mushroom gravy :
2 Tbsp of vegan butter
2 Tbsp of flour
1/2 corn starch
6 oz. mushrooms, chopped small
1 small onion, finely diced
1 1/2 cups veggie broth
1 1/2 cups of unsweetened cashew milk
1 envelope of onion dip mix
1 tsp of parsley

Melt butter over medium heat.

Add flour and corn starch. Whisk until smooth & allow to cook about 3 minutes.

Add mushrooms, onions, broth, parsley, and onion soup mix. Bring to a boil, whisking occasionally to prevent lumps.

Reduce heat to simmer for 5 minutes. Add cashew milk, salt and pepper and Whisk for 2 more minutes, or until thickened.

Makes 2 cups.

**Roasted Fall Veggies:

4 small potatoes, washed & cubed
2 carrots, peeled and cubed
2 stalks of celery, diced
8 oz. Mushrooms, diced
2 onions, diced
15 Brussel sprouts, halved
1 bottle Italian dressing

Preheat oven to 450°

Put all ingredients in a large mixing bowl and toss well to coat.

Pour into a large roasting pan.

Bake 45 mins, stirring occasionally to coat veggies and make sure they brown up evenly.

Makes 8 servings.

**Pumpkin spice cupcakes :

1 box spice cake mix
1 can 100% pure pumpkin
1 tsp. Pumpkin pie spice
1 vegan icing of choice

Preheat oven to 350°

Mix cake mix, pumpkin, and pumpkin pie spice together in a mixing bowl. *Mixture will be sticky, like peanut butter

Line muffin pan with 14 baking cups.

Divide mixture evenly and pour into baking cups.

Bake about 15 minutes & allow to rest at least 1 hour before frosting.

Makes 14 servings.